Easy Creamy Pesto
With a very short ingredient list, the most delicious texture and flavor, and tips to customize it for your family, this Creamy Pesto is here to add some yum to mealtime. Plus, find storage tips, shortcuts, and more to make this as easy as possible!
Servings: 8
Calories: 329kcal
Ingredients
- 1 pound pasta
- ½ cup pesto
- 4 ounces herbed goat cheese
- ½ cup pasta cooking water
- Parmesan cheese (optional to top)
Instructions
- Prepare the pasta according to package directions. Reserve 1 cup of the pasta cooking water and drain.
- Add the pasta to a serving bowl or back into the pot. Add the pesto and cheese. Stir, adding a little pasta cooking water at a time to make a creamy sauce.
- Serve warm topped with Parmesan cheese, cracked black pepper, salt, and/or crushed red pepper.
Notes
- Store leftover Creamy Pesto Pasta in an airtight container in the fridge for up to 5 days. Sprinkle with water, then warm through in a heat-safe container.
- Top with Parmesan if desired.
- Add protein like Italian sausage, shredded chicken, peas, white beans, or meatballs if desired.
- Serve with cherry tomatoes, cooked broccoli, or another veggie your family enjoys.
- One-Pan Zucchini Version: Add 8 ounces pasta with the pesto and cheese to a wide, deep skillet, omitting the pasta cooking water. Add 3 cups chicken broth and 1 grated zucchini. Simmer over medium-low heat until the broth is absorbed and the pasta is al dente, about 10-12 minutes. (I did this with tagliatelle. If the broth is absorbed and the pasta is not fully cooked, add a little more broth and continue to cook.) Stir together and serve with optional Parmesan.
Nutrition
Calories: 329kcal | Carbohydrates: 44g | Protein: 9g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Cholesterol: 16mg | Sodium: 236mg | Potassium: 126mg | Fiber: 2g | Sugar: 2g | Vitamin A: 459IU | Calcium: 47mg | Iron: 1mg